Breakfast stout brewed with oats and conditioned on Bones Maple Bacon Coffee, bacon, and maple syrup.

Breakfast stout brewed with oats and conditioned on DISTRICT Roasters’ single origin coffee beans sourced from the Sierra Madre mountains in Chiapas, Mexico; and ethically-sourced organic Uganda cacao nibs.

Breakfast stout brewed with oats and conditioned on Paramount Mackinac Island Fudge Coffee and chocolate glazed donuts.

About 3 years ago NOLA brewing traveled through Houston and we brewed a dark sour with them. We fermented it with Sacc, Brett, Lacto and Pedio, and then racked it away in ex- Burial in Space barrels for over 24 months. We hand-bottled it at the end of last year and allowed it to bottle condition and mature. The goal of the project was to create a beer that tastes similar to a chocolate covered piece of fruit (without adding any fruit). The beer has a subtly sweet acidity that we think embodies that goal perfectly. It’s jet-black, light on the palate, and extremely drinkable. It is highly carbonated, so we recommend chilling in the refrigerator for at least 24 hours prior to opening.